Marinated Steelhead Trout with Mustard Cream
(1 vote)
(1 vote)
Health Score:
64 / 100
Difficulty:
advanced
Difficulty
Preparation:
15 min.
Preparation
ready in 1 d 1 hr
Ready in
Calories:
107
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 107 cal. | (5 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 9 μg | (45 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 5.4 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 244 mg | (6 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the trout
- 300 grams Steelhead trout
- 2 Juniper berries
- 5 tsps salt
- 1 tsp freshly ground pepper
- 3 tsps sugar
- 2 bunches Dill
- For the mustard cream
- 2 Tbsps mild Mustard
- 1 Tbsp Mayonnaise
- salt
- peppers
- lemon juice
Preparation steps
1.
Rinse fish, pat dry and cut in half crosswise. Crush juniper berries in a mortar. Mix with salt, pepper and sugar. Sprinkle over the fish fillets. Chop dill coarsely. Sprinkle dill on the fillet and place the second fillet with the skin side up on it. Put fish in a shallow dish. Cover with aluminum foil and place a heavy weight on the fish. Refrigerate for 24 hours.
For the mustard cream, mix mustard with the mayonnaise. Season to taste with salt, pepper and lemon juice. Brush off herbs and cut fish diagonally from the skin into slices. Serve with the mustard cream. Serve with baguette slices, if desired.
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